This is one of my favourite recipes. It’s a comfort food, it reminds me of my childhood (I always used to get chicken fingers when golfing with my dad), but this recipe has a healthy twist. These chicken fingers are “breaded” with unsweetened coconut and lightly fried in a small amount of avocado oil- delicious healthy fats.

Ingredients

2 lbs organic, boneless chicken breast
2 organic eggs
1/4 cup coconut milk or almond milk
1 cup quinoa flour
1 cup unsweetened shredded coconut
1/4 cup avocado oil
salt and pepper to taste

Instructions

Cut each breast into 6 equal size strips.
Prepare your “breading” station with 3 bowls. In the first bowl, combine the flour, salt and pepper. In the second bowl, whisk together the eggs and coconut milk. In the third bowl, add the shredded coconut.
Coat each chicken strip in the flour, then the egg and milk mixture, then the shredded coconut.
Heat the avocado oil over medium/high heat.
Place chicken strips in the pain in a single layer. Try not to overcrowd the pan, this will cool the pan down and the chicken strips will soak up the oil instead of frying in it.
Fry the strips for ~3 minutes per side or until they are golden brown. When you are done frying all sides, the internal temperature should be 165 degrees F.
Serve with dipping sauce (We love honey mustard) or enjoy on their own!